This Kimchi Fried Forbidden Rice with Black Garlic is a one bowl meal packed with flavor.
I love one bowl meals for their convenience, especially ones that include whole grains, vegetables and protein with a spicy sauce. One of my favorite one bowl meals is Kimchi rice, topped with a fried egg. It’s pure comfort in a bowl. The kimchi fried rice I’m sharing today is a bit more exotic than your usual kimchi rice because it includes two unusual ingredients – forbidden rice and fermented black garlic.
- Forbidden Rice is a whole grain rice that’s black in color. It’s slightly nutty tasting and the grains cook tender in less than 30 minutes, turning a rich deep purple color. It’s said that this ancient grain was once eaten by the Emperors of China.
- Fermented Black Garlic is aged, fermented garlic. It has a fruity, sweet and earthy taste. The texture is very rich and has the consistency of soft dried fruit (similar to a dried date).
I’ve been wanting to try both of these ingredients for a while, so when I saw that this month’s Recipe Redux theme was “A New Ingredient for the New Year,” I knew it was time to figure out how best to showcase these two ingredients. Both of these ingredients made this kimchi fried rice more dramatic in appearance, and I think the fermented black garlic was a great addition, with its sweet and earthy flavors.
A fried egg on top is optional, but I highly recommend it. In my book, it’s what makes this dish complete. I’ve eaten this for breakfast, lunch and dinner and it always satisfies.
This recipe uses three fermented foods – kimchi, gochujang and black garlic, so it’s full of good-for-you, flavorful ingredients that support healthy digestion.
Kimchi Fried Rice with Black Garlic
Ingredients
- 1 1/2 tablespoon grapeseed or other flavorless oil
- 2 cloves garlic minced
- 4 fresh shitake mushrooms chopped
- 1 cup kimchi drained and chopped (reserve kimchi juice)
- 4 cups forbidden rice cooked according to package directions, grains separated using your fingers
- 1 tablespoon gluten-free Korean red pepper paste gochujang
- 2 teaspoons sesame oil
- 4 fermented garlic cloves sliced
- 2 scallions minced
- 4 eggs
- toasted sesame seeds for garnish
Instructions
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Heat oil in a large skillet. Add garlic and mushrooms, and stir until fragrant, about 15 seconds. Add kimchi and saute a minute; add rice, red pepper paste and reserved kimchi juice (~ 2 tablespoons). Toss well, cooking until rice is warmed through. Add sesame oil, fermented garlic, scallions and toss again. Divide rice among four bowls.
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Fry eggs and place one egg on top of each rice bowl. Sprinkle with sesame seeds.
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Jeanette, This dish looks so darn delicious! And I am so intrigued – I’ve never ever come across black garlic – thank you so much for introducing me to it.
Thanks Shashi – I love trying new ingredients so this month’s challenge was the perfect reason for me to try using the black garlic I had purchased.
This is right up my alley. On nights when I can’t figure out what to make, I usually resort to fried rice. Haven’t played around with black garlic, but this seems like the perfect opportunity to try it out.
Brian – fried rice is the best isn’t it! Such a great one dish meal. Black garlic is a unique ingredient – I actually love eating them straight 😉
This. looks. so. GOOD. I love the texture of black rice but have never seen black fermented garlic (I’m sure I’d love that too) This would be a great lunch or even breakfast! Pinned
Thank you Laura! I definitely would eat this for breakfast too. Thanks for pinning!
I’ve never tried black garlic. This dish looks so comforting! And that may be the most beautiful fried egg I’ve ever seen!
Thanks Karman – fried rice is a favorite in our house – a great way to use up leftovers too 😉
I have never heard of fermented garlic, but this gorgeous dish has me intrigued! Yum!
Fermented garlic is an unusual ingredient (which is why I bought it). I’m always looking to try new foods.
What a beautiful dish! I’ve never tried forbidden rice before, I’ll have to see if I can track some down 🙂
Kalee – I bought the forbidden rice from Whole Foods in their bulk section.
Ok Jeanette, you had my attention with kimchi but add forbidden rice and black garlic. My eyes opened wide! ????
John – I knew you’d appreciate this kimchi fried rice :). The forbidden rice and black garlic take it up a notch – a very dramatic presentation. Hope you enjoy it!
What a delicious bowl! I’ve been wanting to try black garlic, and this looks like the perfect combination of ingredients to try it in!
Rebecca – I haven’t used black garlic in cooking, so it took me a while to think of how to use it. It’s sweet and has a unique consistency, but is so delicious. Look forward to hearing how you use it.
This combo sounds incredible! The black forbidden rice is so pretty especially with that bright yellow yolk!
Thanks Alanna – I do love how dramatic forbidden rice makes this dish look.
Umami explosion!! This looks so amazingly flavorful! When I was in culinary school I competed in a mystery basket challenge and one of the secret ingredients was black garlic. It was first time I had tasted it…I loved it and have been a big fan since!
I love black garlic too! Still trying to come up with ways to use it. What did you do with it?
What a cool recipe. I also like forbidden rice – it’s so pretty! I’ve never coked with fermented garlic before. I wonder if someone sensitive to oligosaccharides can tolerate it better than regular garlic…I’d love to find out. Gorgoeus recipe and the title alone hooked me!
Let me know if you find out if fermented black garlic is better tolerated than regular garlic – I’m curious
I’m in love with black garlic and kimchi!! This is in my to cook list for sure.
I love both black garlic and kimchi too 🙂
Omg, i need to try this! I love kimchi, but never have it at home. Do you make your own or did you buy it? and if the latter, do you have a brand to recommend? I also like forbidden rice, but haven’t made that at home either. And black garlic i’ve had at restaurants but never seen in the supermarket. Do you get it at a specialty market? The egg on top is totally the icing on the cake here!
Jessica – I have made my own kimchi https://jeanetteshealthyliving.com/quick-vegetarian-napa-cabbage-kim-chi-kimchee-recipe/ but I usually buy it from the local Asian grocery store. I bought the black garlic from Trader Joe’s – it’s much less expensive there than specialty stores. Hope you enjoy the recipe!
Oh, good to know TJ’s has the black garlic. Def looking for it next time I’m there!
I need to go get more black garlic – was just thinking about it this weekend 🙂